Canned Nerd

Probably due to beans being heavier than the liquid. A good shaking of the jar should get them off the bottom and more evenly distributed.

A good way to end up with weakened seals is to "tip" the jars when removing from the canner, a common habit in order to drain off the trapped water on top. Tipping will bring the contents in contact with the rim and lid before a full seal is achieved. If there is oil in the solution from something like ground beef there is even more chance of seal contamination. Consider boiling meat in water to reduce excess oil.

Everyone should know/do this one. Italian Brown Paper Bag Popcorn 3 Tbsp popcorn kernels 1 lunch sized brown paper bag melted butter or margarine grated Parmesan cheese garlic powder dried Italian seasoning blend salt 1. Place popcorn in brown paper bag. Roll up the top a few times to close. Place bag in microwave so that bag is flat and rolled top is facing up. Microwave on high for 2-3 minutes or until popping slows down. 2. Top popcorn with desired amount of melted butter/margarine, cheese, garlic powder, Italian seasoning, and salt. Tips Be sure you roll the top of the bag well so that the popcorn doesn't get out of the bag while it's popping. Be careful to not overcook the popcorn. It burns quick! SNAPPY Web Page: http://snappygourmet.com/2012/07/10/italian-brown-paper-bag-popcorn/

Just saw this posted on Pinterest. Very timely. 30+ Easy Healthy College Dorm Room Snack Recipes

5 Minute Easy Recipes Servings: 1 Hula Wrap: 1. Spread lowfat ricotta cheese down the center of a whole wheat tortilla. Add crushed pineapple, and a dash of nutmeg. Roll up and eat on the run! Stuffed Melon: 1. Cut a cantaloupe or honeydew melon in half. Serve nonfat/lowfat cottage cheese in the hollowed out center. Sprinkle with ground flaxseeds and cinnamon. Pita Chili Melt: 1. Stuff whole wheat pita pocket bread with drained and rinsed canned pinto beans, diced green chili and grated lowfat cheddar cheese. Microwave until cheese melts. Cottage Cheese and Fruit Plate: 1. Buy an assortment of pre-cut fruits at the supermarket and serve with lowfat cottage cheese and whole grain crackers (Ak Mak and Healthy Valley are good brands). Cottage Cheese Sandwich: 1. Lowfat cottage cheese, chopped dates or dried figs, sliced banana, crushed pineapple on toasted raisin bread. Sprinkle with cinnamon. Cottage Cheese Pita: 1. Mix lowfat cottage cheese with drained fruit cocktail. Stir in lowfat shredded cheddar cheese. Serve in whole wheat pita pocket or wrap. Cottage Cheese and Veggie Salad: 1. Mix lowfat cottage cheese with chopped green onions, grated zucchini, grated carrot and sliced tomato. Sprinkle with ground flaxseeds or slivered almonds. Greek Stuffed Pita: 1. Stuff a whole wheat pita pocket bread with hummus, baby spinach, reduced fat feta cheese, and rinsed and drained garbanzo beans. Sloppy Joe: 1. Heat canned bean chili and serve over an open faced whole wheat bun. Sprinkle with ground flaxseeds and a small amount of shredded cheese. Hummus Wrap: 1. Mix hummus with prepared lentils. Serve in a whole wheat tortilla with baby spinach and (jarred) roasted red bell pepper. Black Bean Wrap: 1. Mix rinsed and drained canned black beans with lime juice and cumin. Serve wrapped in a whole wheat tortilla with baby spinach, sliced mango, sliced red onion, and diced avocado. Turkey Salad: 1. Chop leftover turkey breast (or low sodium turkey deli meat such as Boar's Head) with cranberry sauce and chopped celery. Serve on a bed of lettuce or wrap in a lettuce wrap or whole wheat tortilla. Chicken Salad: 1. Mix diced chicken (use rotisserie chicken to speed things up) with chopped dried apricots, curry powder, and chopped celery. Stir in a tropical flavored nonfat yogurt. Serve on a bed of lettuce or wrap in a lettuce wrap or whole wheat tortilla. Salmon Salad: 1. Combine canned salmon (rinsed and drained) with diced cucumber and chopped scallions Stir in plain nonfat yogurt and season with dill. Serve on a bed of lettuce or wrap in a lettuce wrap or whole wheat tortilla. Tuna Salad: 1. Mix rinsed and drained water packed tuna with plain nonfat yogurt, crushed pineapple and shredded carrots. Serve on a bed of lettuce or wrap in a lettuce wrap or whole wheat tortilla. Rice Salad 1. Add dried cranberries and chopped walnuts to leftover brown rice. Serve stuffed inside 1/2 baked (microwaved) acorn squash or wrap in lettuce wrap to eat as a sandwich. ©BLT: 1. That's a Canadian bacon (lower fat than regular bacon), lettuce, and tomato sandwich. Use reduced fat canola oil mayonnaise or mustard and serve on toasted whole wheat bread. Use a whole sliced tomato! Grilled Cheese #1: 1. Cook in nonstick spray: reduced fat gouda cheese and thinly sliced pear on whole wheat bread. Grilled Cheese #2: 1. Cook in nonstick spray: reduced fat cheddar cheese and thinly sliced apple on rye bread. Goat Cheese Sandwich: 1. Spread light layer of soft goat cheese on toasted pumpernickel bread. Top with raspberry preserves and kiwi slices. Grilled Ham Sandwich: 1. Cook in nonstick spray: lowfat ham and orange marmalade on cinnamon raisin bread. Coleslaw Wrap: 1. Mix preshredded cabbage coleslaw mix with plain nonfat yogurt. Add mandarin oranges, rinsed and drained garbanzo beans, sunflower seeds and raisins and serve in whole wheat tortilla. Breakfast for Dinner: 1. Canadian bacon, poached egg, sliced tomato and mustard on a toasted whole wheat English muffin. Parfait: 1. Mix plain nonfat yogurt with orange segments, chopped dates or dried figs and chopped pecans. Layer in a parfait glass with lowfat granola. Web Page: http://www.thinnertimesforum.com/recipes/46685-5-minute-easy-recipes.html

Elvis Dog Servings: 1 1 Banana, peeled 1 hot dog bun, split lengthwise about two-thirds 1 Tbs honey (to taste) 2 Tbs Peanut Butter (or more) 1 dash cinnamon (optional) 1. Toast the split bun in a skillet. 2. Then slather it with Peanut Butter, placed a whole banana inside so it looked like a hot dog and drizzled it with honey (in a pattern that made it look like mustard). 3. One bite and you will be in your own personal Graceland:

Biscuits for One or Two What I'm listing below is a general guide because when you're working with such small amounts you often have to adjust. Here's generally what I do for myself: 1/2 cup Bisquick 2 Tbsp milk (plus probably 2-3 tsp. more) 1. Stir just until the dough comes together, adding a bit more milk as needed as you go to moisten the dry parts. 2. Drop in two mounds on baking sheet. Bake at 450F until brown, about 16-18 minutes. If using a toaster oven, check earlier. Web Page: http://community.tasteofhome.com/community_forums/f/204079/p/868974/7473965.aspx#7473965 --------------------- Easy Biscuits for Two This is an easy to make quick bread for two. With only 2 ingredients, it is fast and simple, and the end result is delicious. The only thing that can make it better is to fill it with plenty of butter. Yield: 2 biscuits 1 cup self rising flour 3/4 cup sour cream 1. Using your hands or wooden spoon, mix the two ingredients until well blended. Pat out on a lightly floured surface to about a half inch thick. Cut with biscuit cutter and place in small greased iron skillet or griddle. (you can also use your hands to make the biscuits instead of a cutter.) Bake in preheated 350 degree oven for 25 minutes or until done. Serve hot with butter, jelly, jam or preserves, or real cane syrup. Prep Time:: 5 minutes Web Page: http://www.halfhourmeals.com/recipe/easy-biscuits-for-2

This is more than one serving but easily used for multiple meals, I'm thinking even in a burrito. Filipino Corned Beef Hash Over Rice A dish that combines American canned corned beef and Spanish influenced "sofrito" (basic sauce) of garlic, onions, and tomatoes. This is a Filipino dish that is traditionally eaten any time of the day (breakfast, lunch, or dinner). It's very simple and comforting! Servings: 5 1 12 oz can corned beef 2 teaspoons vegetable oil -- (2 -3) 4 garlic cloves -- minced (to taste) 1 small onion -- sliced into rings (to taste) 1 medium potato -- cut into cubes 2 roma tomatoes -- diced (to taste) salt and pepper -- (to taste) 1/4 cup water 1 cup freshly cooked jasmine rice 1. Place corned beef in a bowl, pull it apart with a fork, and set aside. 2. In a pan, on medium-low heat, sauté potatoes in oil for about 2 minutes, and season with salt and pepper. 3. Add garlic, sauté for about 30 seconds. 4. Add onion rings and sauté for a minute. 5. Add the tomatoes and sauté for a minute. 6. Throw in the corned beef and sauté with the other ingredients for 2 minutes. 7. Season with salt and pepper to taste. 8. Set heat on low, pour in water, and let the mixture simmer for 2-3 minutes just until the potatoes are perfectly cooked, most of the water is absorbed, and the mixture is slightly moist. 9. Serve over white rice. 10. Enjoy! Prep Time:: 5 minutes Cook Time:: 10 minutes Web Page: http://www.food.com/recipe/filipino-corned-beef-hash-over-rice-313157

Fried and Saucey Easy Brown Rice from Trader Joes (microwave it in less than a minute!) Broccoli (or other favorite green veggie…kale, green beans, spinach, asparagus, bok-choy) Bell peppers Rotisserie Chicken, pre-made from your local grocery store. Whole Foods has organic free range rotisserie chicken breasts that are pretty affordable. If you’re a veg/vegan try replacing the chicken with tempeh, egg, lentils or beans. Your favorite teriyaki, peanut or garlic chili sauce. I like to use House of Tsang Bangkok Padang Peanut Sauce Directions Microwave brown rice for 1 min Cut up veggies and add to a frying pan with a little olive oil and your favorite sauce Sautee for about 5 minutes on medium/low heat Combine rice, veggies and chicken…devour --------------------- 3. *Breakfast Burrito for Dinner Eggs (preferably free range and organic) Spinach Bell pepper Whole wheat tortilla Avocado Optional: tomatoes, salsa, pinto beans, brown rice, cheese (go light if you’re using dairy) Directions Cut up veggies and avocado Sautee veggies with olive oil for about 5 min, push to the side of the frying pan Scramble 2 eggs in the pan with olive oil Add all ingredients into your tortilla & top with avocado

Zesty Grilled Cheese for One Sourdough Bread (2 slices) Red Onion (1/3 ; chopped small) Balsamic Vinegar (2 spoon fulls) Brown Sugar (2 spoons full) Swiss Cheese (2 slices) Butter Optional: Bacon Optional: Additional Cheeses 1. Chop up the Red Onion and drop it into a hot pan with a little Butter. 2. As you brown up the onion, add your Balsamic Vinegar. 3. After another minute or two drop in the Brown Sugar to your onion mixture. 4. When the onion becomes soft and translucent, scoop it out and drop in your pieces of bread (buttered) into your hot pan. 5. As the sides of the bread toast, add your cheese and onions back in and assemble your grilled cheese. Tips Play with the vinegar/sugar ration to get just the right flavor (depending on if you like it sweeter or tangier). Cook until the cheese is melted and stringy. Web Page: http://bachelorcooking.us/zesty-grilled-cheese/

Just found this recipe that I'm keeping for myself to do as soon as I get freezer space. Very simple and easy for a single person to do and isn't restricted by a tight recipe. Go to original link to see more pictures and details. Ham & Cheese Mini Breakfast Pies 1 15 oz box refrigerated pie crust 1 1/2 cups ham, diced 8 eggs 1/4 cup 2% milk 1/2 tsp salt 1/4 tsp pepper 1 cup sharp cheddar cheese, shredded 1. Preheat oven to 350 degrees and coat a 12 cup muffin pan with cooking spray. 2. Use a 4" round bowl or cup (I use a coffee mug) to measure 12 circles on the pie crust (6 circles on each crust), and cut them out with a sharp knife. 3. Press the circles into the muffin pan, and prick the dough on the bottom of the cups with a fork. 4. In a large bowl, whisk the eggs, milk, salt, and pepper and set aside. 5. Add about 2 tablespoons of the diced ham to each muffin cup. 6. Carefully pour the egg mixture into the cups until almost full. 7. Sprinkle the shredded cheese on top of each cup and bake pies for about 30 minutes or until the eggs are set and the crust is golden. 8. Let pies cool in the pan on a wire rack for 5 minutes and serve warm. Tips * Freeze baked pies for a quick and healthy breakfast all week long! Web Page: http://www.sumossweetstuff.com/2013/08/ham-and-cheese-mini-breakfast-pies.html

Basic Omelet Servings: 1 3 large eggs preferably room temperature Coarse salt and ground pepper 1 tablespoon chopped scallions and/or fresh herbs such as parsley -- tarragon, chives, dill, or cilantro (optional) 1 tablespoon butter plus more for serving 1/4 cup desired filling -- (onion or shallot mushrooms, bell peppers, spinach, diced turkey or ham, crumbled bacon, diced potatoes, chopped asparagus, shrimp or crabmeat, cheese, seeded and diced tomatoes, prepared salsa, chopped canned artichoke hearts, diced av 1. Have a serving plate ready. In a medium bowl, whisk eggs until frothy. Season with salt and pepper; whisk in scallions and/or herbs, if using. Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming subsides, whisk eggs again, and add to skillet. Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15 to 30 seconds (omelet will continue to cook once removed from heat). Sprinkle with filling. Using spatula, loosen omelet from skillet on all sides; shake pan to ensure it is completely released. Tilt pan toward serving plate; with spatula, working from side of skillet that's tilted up, fold 1/3 of omelet over the center. Simultaneously slide and roll omelet onto plate so that it folds over on itself again and lands seam side down. Brush or dab lightly with butter; serve immediately. Prep Time:: 5 minutes Web Page: http://www.pbs.org/food/recipes/basic-omelet/ Geez, now I'm really hungry.....off to the kitchen!

Roast Pork Tenderloin Pork tenderloin, rubbed with mustard, garlic, and ginger, is roasted then thinly sliced to be enjoyed at dinner with winter squash or other vegetables on the side; later in the week, it has a second life as Red Flannel Pork Hash. Servings: 1 1 clove garlic -- peeled Kosher salt 1 teaspoon Dijon mustard 1 teaspoon grated fresh ginger 3/4 pound pork tenderloin Freshly ground pepper Vegetables -- such as winter squash or root vegetables (about 3/4 pound), coarsely chopped 1 teaspoon olive oil 1. Chop garlic fine, then add 1 teaspoon salt and mash with the flat side of a big knife. Smear mustard, mashed garlic, and ginger all over pork, and pepper generously. Refrigerate until ready to roast. (The garlic-ginger coating should be applied at least an hour ahead, but Jones does it the morning of the day she's roasting the pork.) 2. Preheat oven to 375° degrees and place tenderloin in the middle of a baking dish. Rub vegetables with olive oil and season with 1/8 teaspoon salt. Scatter them around pork in the baking dish. Roast 30 to 45 minutes (or until a thermometer inserted in tenderloin registers 155°). Remove meat and let it rest 5 to 10 minutes. If vegetables aren't quite done when pork is, give them another 5 to 10 minutes (until tender). Serve slices of pork on a plate with veggies all around; season to taste with salt and pepper. Web Page: http://www.delish.com/recipefinder/roast-pork-tenderloin-recipe --------------------------- Red Flannel Pork Hash 1 tablespoon butter -- (or duck or goose fat) 1/2 medium onion -- diced (about 1/2 cup) 1 small rib celery -- diced (about 1/4 cup) 2 medium new potatoes -- cooked, peeled, and diced 1 small beet -- (about 5 ounces) roasted or boiled, peeled, and diced 3 ounces cooked pork -- diced (see Roast Pork Tenderloin) 1/4 cup stock -- (beef, veal, goose-whatever's on hand) Salt and freshly ground pepper Chopped fresh parsley -- (about 2 Tbsp.) 1. Note: When making a hash-any hash, no matter what kind of meat-it is essential to cut the meat in small pieces (never grind it) and include some aromatic vegetables in addition to the roughly equal amounts of meat and potatoes. The vegetables give off their sweetness and help form the glaze that later becomes the hash's crust. This recipe uses chopped beets and celery, but you may substitute carrots, mushrooms, peppers, or fennel. 2. Melt butter in a small, heavy skillet (a cast-iron or stainless steel surface is best). Stir in onion and celery, and cook gently until slightly softened, about 5 minutes. 3. Add new potatoes, beets, pork, and stock. Salt and pepper lightly, and cook slowly, covered, over medium-low heat for about 5 minutes. Remove cover, and cook until the liquid evaporates and the bottom is golden brown, 12 to 15 minutes. Watch it carefully because it can easily blacken. 4. When browned, press hash down firmly with an ample spatula, and turn the whole hash over (probably in two or three pieces), and brown the other side, about 7 minutes. 5. Transfer to a warm plate, and sprinkle a little parsley on top to make a lovely, nostalgic-tasting supper. Web Page: http://www.oprah.com/food/Red-Flannel-Pork-Hash

Grilled Cheese Sandwich Servings: 1 2 slices whole wheat bread 2 american cheese slice, or chedder 2 slices tomato 4 fresh basil leaves 2 tsp margarine, softened 1. TOP 1 of the bread slices with cheese slices, tomatoes and basil; cover with remaining bread slice. 2. SPREAD outside of sandwich with margarine. 3. COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides. Prep Time:: 5 minutes ------------------------------- Chicken Salad Chicken salad begins with leftover roast chicken, and can incorporate whatever ingredients you have on hand: from bell peppers, celery, and walnuts (shown), to snow peas and even grapes. Aside from the vegetables listed here, you may add more according to your taste, such as pieces of lightly cooked asparagus and artichoke hearts. The vinaigrette recipe yields enough to dress a few more small salads; just refrigerate the extra dressing in a tightly sealed jar. Servings: 1 Vinaigrette: 1/4 teaspoon salt 1/4 teaspoon Dijon mustard 1 tablespoon vinegar -- preferably balsamic 3 tablespoons extra-virgin olive oil Salad: Leftover cooked chicken -- cut into small chunks (about 1 cup) 1 tablespoon vinaigrette 1 small rib celery -- chopped 1 small scallion -- finely chopped 1/4 bell pepper -- (orange, red, green, or a combination) chopped 1 teaspoon drained capers 1 teaspoon chopped fresh parsley 1/2 teaspoon other fresh herbs if on hand -- (tarragon, basil, or marjoram) Salt and freshly ground pepper 1 1/2 tablespoons mayonnaise -- (up to 2) 1 teaspoon plain whole milk yogurt 2 cups salad greens 1 tablespoon chopped toasted walnuts 1. To make vinaigrette: Put salt, mustard, and vinegar in a small jar (an empty Dijon mustard jar is a good size) and shake it to dissolve salt. Pour in olive oil; shake again thoroughly. Taste, then adjust seasonings to your liking. 2. To make salad: Toss chicken in a bowl with vinaigrette and let stand 5 minutes or so. Mix in celery, scallion, bell pepper, capers, and herbs. Season with salt and pepper to taste. Place mayonnaise in a small bowl and stir in yogurt, then fold into bowl with chicken mixture. Arrange greens on a plate and add chicken salad; sprinkle walnuts on top. Web Page: http://www.delish.com/recipefinder/chicken-salad-recipe

One Biscuit 1 ⅓ Tbsp water 1 ¼ oz Bisquick Complete--Regular, Cheese and Garlic, or Three Cheese (each biscuit is a slightly scant 1/3 cup mix or weigh it out) 1. Preheat oven to 450 degrees F. Stir biscuit mix and water until soft dough forms. Lightly grease (or spray with cooking spray) cookie sheet. Drop dough onto cookie sheet. 2. Bake 8 to 11 minutes or until golden brown. ----------------------------- “just One” Oatmeal Cookie Servings: 1 1 tsp melted butter 1 1/2 tsp egg beaters or whipped regular egg 1 1/2 Tbsp oatmeal – Old-fashioned or Quick (Quick works best) 2 tsp Splenda Granular pinch of salt pinch of cinnamon Drop of vanilla 1. Mix all ingredients well and drop on a cookie sheet and flatten slightly. Bake at 350 for 8-10 minutes. (Toaster oven work-out time, here!) Web Page: http://eatingwelllivingthin.wordpress.com/ ----------------------------- All-American Egg Mug Servings: 1 1 Morningstar Farms veggie sausage patty (or another low-fat sausage patty with about 80 calories) 1 Tbsp sugar-free pancake syrup 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original) 1 slice fat-free American cheese 1. Lightly spray a large microwave-safe mug with nonstick spray. Add sausage patty and microwave for 45 seconds. Use a fork to break patty into pieces inside mug, until mostly crumbled. Add syrup and toss to coat. Add egg substitute and microwave for 1 minute. 2. Gently stir and microwave for 45 seconds. Tear cheese into pieces and add to the mug. Microwave for 15 seconds. 3. Lightly stir, let cool slightly, and then dig in! Web Page: http://www.hungry-girl.com/newsletters/raw/1499 ----------------------------- Bacon 'N' Egg Salad Sandwiches Servings: 2 SPREAD: 2 bacon strips -- cooked and crumbled 3 tablespoons mayonnaise 1 tablespoon spicy brown mustard 1 teaspoon capers -- (1-1/2) drained 3 hard-cooked eggs -- chopped SANDWICH: 4 slices sandwich bread 2 lettuce leaves 1. In a small bowl, combine the bacon, mayonnaise, mustard and capers. Add eggs; stir gently to combine. 2. Spread over two slices of bread; top with lettuce and remaining bread. Serve immediately. Prep Time:: 10 minutes

Try: $5 Dinners Cheap Cheap Once A Month Mom Every Last Recipe

I've been doing my dry beans for 4-6 minutes with normal release with good results in my electric PC.

Burnt Chili. Distracted when police arrived in front of the house and neighbor activity pulled me outside to investigate. Burglary suspect next door. More than an hour passed before things calmed down and I realized dinner was on the stove. Lots of unique flavor.

I regularly do a batch of cooked rice (mostly brown) in the dehydrator to make it "instant", but I've always used water. Never did it with rice cooked in broth. Probably would be okay since it is cooked and dried, but I have no idea how the flavor holds up. I would also have to keep it separate from the plain rice so I don't accidentally add flavor I don't want in a dish.

I love my dehydrated green onions. Available all the time and so easy to add them to any recipe, either directly or after soaking a few minutes in hot water to rehydrate. Regrowing is fun too. I get them started in a glass of water and then put in a pot outside to do their thing. My 99-cent has nice packages of them regularly and then immediately get chopped and into the dehydrator.

I've never canned my mustard since it tends to last forever in the frig. My favorite of course is just plain yellow mustard. Mustard - French's® Classic Yellow® Yield: 1/2 cup 1/2 cup dry mustard 1/2 cup water 6 Tbs white vinegar 1 tsp Wondra® Quick-mixing flour 3/4 tsp Salt 1/4 tsp turmeric 1. Combine all ingredients in a small saucepan over medium heat. Whisk until smooth. 2. When mixture comes to a boil, reduce heat and simmer for 5-10 minutes, stirring often. 3. Remove pan from heat. Leave uncovered for 1 minute, then cover pan with lid until cool. Chill and store in a covered container.

Military deaths should be a little easier to find because of their record keeping, so you might start at http://www.archives.gov/research/military/ and go from there. Also http://www.ancestry.com is a good source of document copies sometimes even if you don't subscribe. Good luck.

Did I miss something? What is a WDC Worcestershire recipe?

I wonder if it is a trait of GMO processed foods?

I personally would do them separately since there is such a differing processing time, otherwise most of the contents will be over processed to some degree. However if you are looking for convenience and short storage times, the all-in-one might be acceptable. Try it and compare results.